This tastes almost just like the real thing, but is entirely vegan! It’s super simple, too—you could easily double the recipe and keep some in the fridge for later.

2 cups cooked chickpeas

1 sheet nori

¼ cup vegan mayo (Vegenaise is the best)

1 Tbsp. grainy mustard

½ small red onion, minced

1 stalk celery, minced

1 small kosher dill pickle, minced

1 clove garlic, minced

1 tsp. lemon juice

1 tsp. soy sauce

Salt and pepper to taste

Mash chickpeas roughly, so there are a few chunks left. Snip the nori into slivers with a pair of kitchen shears, then add it and the rest of the ingredients to the chickpeas. Mix well and pile high on rye with your favorite accompaniments!

My partner Gregor loves this dish. The first time I made it for him, he watched with such concern on his face that I had to banish him from the kitchen—he didn’t think that sweet potatoes, tomatoes, and peanut butter could possibly exist peacefully together. But two bites in, he was convinced, and now this stew makes fairly regular appearances in our home.

1 small red onion, diced

2 small carrots, peeled and sliced

2 cloves garlic, minced

1 bunch curly kale, roughly torn

2 small sweet potatoes, peeled and diced

2 cups vegetable stock

2 T natural peanut butter

14 oz can chopped fire-roasted tomatoes (Muir Glen are the best)

Sriracha chili paste (a.k.a. Rooster Sauce) to taste

Salt and black pepper to taste

1 cup Israeli couscous

Toasted peanuts, cilantro leaves, and lime wedges for garnish

Sauté the onion and carrots over medium heat until the onion starts to go transparent, then add the garlic and kale and cook a minute or two longer. Add the sweet potatoes and vegetable stock, then bring to a boil. Reduce to a simmer and add the peanut butter and tomatoes, then cook for ten minutes or until the sweet potatoes are tender. Meanwhile, simmer the couscous, covered, in 1¼ cups water with a little salt for 8 minutes.

Add Sriracha, salt, and pepper to the stew. Spoon the couscous into four bowls and ladle the stew over it. Let everyone help themselves to the garnishes and keep the bottle of Sriracha nearby!

2 boxes of “No Chicken” chicken broth or 4-6 cups of water with consume/bullion

If not ill add all the misc veggies in your house you want

In medium to large pot add the dash of oil. Saute carrots for 3-4 min. Add garlic and continue for 3-4 min. Carrots should be tender now. Add stock and onions. Bring to boil.

We find the small balls are best received. Take about a tablespoon of dough and roll in your hand until you have a ball. Carefully drop into medium boiling stock. Repeat until dough is gone. When the majority of the balls are floating you are ready, about 20 min.

Bring stock to boil, covered, in a medium saucepan over high heat. Once boiling, immediately stir in salt and pour stock over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 1/2 hours or until tender.